This recipe appears in:Chicken Dinners: Cajun Chicken Fritters
Notes:The more oil you use to fry the fritters, the more they will be able cook evenly on the sides and retain a nice round shape. Less oil will produce a perfectly acceptable fritter, but one that cooks and browns like a pancake. If cooking with more than 8 tablespoons oil at a time, use a straight sided skillet. This recipe is adapted from a recipe for Cajun Chicken Fritters at The Home Heart.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 12 ounces boneless, skinless chicken breast (about 2 medium breast halves)
- 2 cups homemade or store-bought low sodium chicken stock
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons cajun seasoning
- 1/2 teaspoon baking soda
- 1/4 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 4 large eggs, separated
- 1 cup buttermilk
- 1 large red bell pepper, finely chopped (about 1 cup)
- 1/2 small onion, minced (about 1/4 cup)
- 1/4 cup chopped fresh parsley leaves
- 1 tablespoon unsalted butter, melted
- 1 medium garlic clove, minced (about 1 teaspoon)
- 2 teaspoons Tabasco sauce
- 3/4 cup canola oil (see note above)
- Quick Chili Aioli:
- 1/2 cup mayonnaise
- 1/4 teaspoon cayenne
- 1 tablespoon juice from two limes
For the Fritters: Heat chicken and broth in a medium saucepan over medium-high heat to simmering. Reduce heat to medium-low to maintain a gentle simmer. Cook, turning occasionally, until chicken registers 150 to 155°F on an instant read thermometer, 10 to 14 minutes after stock comes to a boil. Transfer chicken to a plate and when cool enough to handle, finely shred using two forks.
Whisk flour, cornmeal, cajun seasoning, baking soda, cayenne, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; set aside.
Whisk yolks, buttermilk, bell pepper, onion, parsley, butter, garlic, and Tabasco sauce in a large bowl until combined. Fold buttermilk mixture into dry mixture until just combined, then fold in chicken.
Place egg whites in clean, dry bowl of standing mixer fitted with whisk attachment. Beat on medium-high speed to soft peaks. Gently fold into chicken mixture until just combined.
For the Chili Aioli: In small bowl, whisk mayonnaise, cayenne, and lime juice. Season to taste and serve with fritters.
To Cook the Fritters: Heat 6 tablespoons oil in 12-inch skillet over medium heat to shimmering (see note). Drop 4 to 5 mounds of mixture into pan (about 1/3 cup each), spacing about 1 inch apart.
Cook until both sides are golden brown and center is just set, about 2 to 3 minutes total. Transfer fritters to a paper towel lined plate and season immediately with salt. Repeat until batter is used up, adding more oil as necessary. Serve hot.